Chargrilled on a skewer for a summer BBQ or pan-seared in the comfort of your home year round, the Shish Taouk is juicy, sunny, lemony, and has a mighty best friend: Aioli.
This is my version of another Lebanese staple; marinated chicken pieces that usually compete on Sunday mezze spreads and lunch gatherings with kafta or lamb kebabs.
The marinade is simple. You let the chicken pieces relax in some plain yogurt with grated garlic, ground coriander, ground turmeric, salt and pepper for a while in the fridge. You sear it to give flavor and appeal then finish cooking it through with some freshly squeezed lemon juice.
You can serve the cute yellow chicken bites with aioli (of course) and don’t forget the fries!! You can also include the Shish Taouk as a protein addition to a nice colorful salad. Make sandwiches or incorporate it in your next pita pocket creations…
You get the idea. The possibilities are happy and plenty!
Shish Toaouk (Marinated Chicken)
Recipe credits: Rafaella Sargi
2 pounds (900 grams) Chicken thighs, boneless and skinless
1/3 cup plain yogurt
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
2 garlic cloves, grated
1 teaspoon sea slat
2 tablespoons vegetable oil
2 1/2 tablespoons lemon juice
Prep all the ingredients.
You will need one medium bowl, food safe plastic wrap, food safe gloves, tongs, and a frying pan with a lid.
Use food safe gloves and avoid cross contaminating your work surface while manipulating raw chicken.
Cut each chicken thigh in 4 equal pieces. Place in a medium bowl. Add the yogurt, garlic, coriander, black pepper, turmeric, and sea salt. Mix well to coat all the chicken pieces with the marinade. Leave in the bowl. Cover with plastic wrap and let it sit in the fridge for 1 hour.
Remove the chicken at let it sit at room temp for 30 minutes (so the chicken won;’t be super cold when you start cooking it.)
Heat the vegetable oil in a large frying pan over high heat. Sear the chicken pieces on medium-high heat until browned on one side, then using tongs (or two spoons) flip each chicken piece and sear on the other side. You are not looking to fully cook the chicken at this point, but just to sear nicely. Add the lemon juice, mix well and deglaze the pan (this is where you will have extra flavor!!) Cover quickly with a lid. Reduce the heat to medium and let the chicken fully cook for 10 minutes.
*Do not overcrowd the frying pan. You need to sear the chicken pieces. If you overcrowd the pan you might end up with boiled chicken.… You can work in batches if your frying pan is not large enough for the amount of chicken you are making. Just sear a first batch of chicken then remove from the frying and keep aside in a small plate while you repeat the searing step with the remaining chicken. When all the chicken are nicely seared, return ALL to the frying pan, add lemon juice and continue the recipe as described above.